Spice lovers will appreciate this bottle of homemade sweet chilli sauce.
- 250 g (8 ounces) fresh long red chillies
- 3 cups (750 ml) white vinegar
- 2 cups (500 ml) water
- 2 cups (440 g) white (granulated) sugar
- 2 tsps salt
- 6 cloves garlic, crushed
Remove green stems from chillies, chop chillies coarsely with their seeds. Process chilli until finely chopped.
Combine vinegar, water, sugar and salt in large saucepan. Stir over low heat, without boiling, until sugar dissolves. Add chilli, boil, uncovered, 20 mins.
Add garlic; boil, uncovered, about 20 mins or until mixture is reduced to 3 cups (750 ml). The sauce will thicken on cooling. Stand sauce 10 mins.
Pour hot sauce into hot sterilised bottles, seal immediately. Cool, refrigerate.